Chef Jason Hill demonstrates how to make olive butter. This kalamata olive butter recipe is delicious served on toasted sourdough
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How to Make Olive Butter
Hi I am Chef Jason Hill. You know, several of you are requesting easy recipes for entertaining so today I'm going to show you simple kalamata olive butter.
If you’re not fond of the kalamata olive, you can use another variety of your choice. I love these things.
Kalamata olive is a Greek olive in very rich flavor. You may find this in your specialty section at your market. To make this olive butter recipe, we are going to take a half a cup of pitted olives and we are going to add 2 tablespoons of fresh flat leaf parsley and then a teaspoon of my garlic salad puree or one to two cloves of garlic—whatever you prefer and we are just going to kind of give this a rough chop. And that’s it.
I could see they only have that on for just a few seconds. You don’t want it to puree in going through this nice chunky bits for your spread.
After we rough chopped the olive mix, we are going to add it to a bowl and we are going to add half a pound of softened salted butter. Okay. See how soft that butter is? Just whisk it around a little well.
And then we form your butter—I like to just place it in the center of a sheet of plastic wrap and we are going to roll it up tight. Put it back in the fridge.
What we have here really is what they also call a compound butter which is butter that has garlic herbs—let’s twist one end up. We’ll make a little tiny little loaf like that. You can even freeze this and just cut sizes as you need it.
Slices of compound butter are also great final addition to grilled meats and vegetables.
This olive butter spread is delicious served at room temperature over salad or bread. We can serve this as an appetizer or along side of you favorite pasta dish.